Another try

[dirtsailor2003]

Here we go. Target temp is going to be 183. Cook time 1.5 hours.

More to come.


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[gr0uch0]

Oh, no, not again...

Hasn't Groundhog Day already come and gone??  We're stuck in a bad Bill Murray loop. 

 

[dirtsailor2003]

Okay, the Sous vide may be the best way to cook whole artichokes. Just plain whole chokes. Nothing added to the bag. I was a bit disappointed that the color wasn't bright green like others have claimed when Sous Vide cooking them. I think they cheated and added a little help into the bag. As with most things I do I wanted to do the unadulterated version first so I can test against it.

In my research 183-185 was the recommended temp. Times varied from 30-90 minutes.some halved some whole. I went with 183 and 90 minutes. For the most part the choke was done. Another 30 minutes would have been perfect.

2 hours is longer than steaming or boiling, but the texture was definitely better.

With that here's the pics. Chokes, always a good way to eat butter.

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[SmokinAl]

I'm with you on the veggie thing with SV.

Brussel sprouts & corn on the cob are both killer good!

Al

 

[chef jimmyj]

Interesting and tasty, I'm sure. We likes 'em Stuffed around here...JJ

 

[bellaru]

Looks good
Added to the list

 

[SmokyMose]

Never tasted an Artichoke, though they have them at the groceries. I'm going to give it a go.
I can see the Mrs's eyes rolling already...